Pecan Bites Two Ways
Native to North American, the pecan has been around for centuries before European settlers arrived.
Pecans are native to the New World, and grew wild in what is now Texas and northern Mexico where they were particularly abundant. They were eaten by indigenous peoples in these areas long before Spanish Conquistadors arrived in the mid-16th Century. The word "pecan" itself comes from the indigenous tribe Algonquin’s word meaning “a nut too hard to crack with a stone.” Native Americans used the nuts for food, medicine, and trade, often incorporating them into their diets alongside other staples like corn, beans, and squash. But it wasn’t until the mid-19th Century that pecans became cultivated on a large scale and horticulturists began producing pecans with larger nuts, thinner shells and greater yield. By the 20th Century, the US was lead provider of pecans to the rest of the US and by mid-century, to the world, Georgia, Texas, New Mexico and Louisiana are responsible for the lion’s share of all pecans produced and exported.
These are two recipes that have been in Kitchen Tapestry for years and are at times a staple in our pantry, particularly around the holidays.
Barbecued Pecans
Of course, in the traditional sense of the word, these pecans are not barbecued at all. But the word evokes the perception of wonderful barbecue flavor and alone or as part of a charcuterie board, they are as delicious as they are unique. I used to make them, put them in decorative jars and pass them out as Christmas gifts when I worked in an office. They were highly sought after. You can make the spice blend recipe that I provide, but it’s the same recipe as Emeril Lagasse’s Southwest Seasoning if you want to save yourself a little trouble.
Candied Pecans
The trick with this recipe is simplicity of ingredients and a stove-top heat application. When I first made it, I was dubious they would turn out but ended up amazed. The recipe is modifiable by adding a sprinkle of cinnamon or even a dusting of table sugar after the pecans are laid out on wax paper to cool. One could experiment further by using cookie sprinkles for color as an added visual and flavorful element. Regardless, these went very well with a warm salad I made using escarole lettuce and oven-fried parsnips. But they are excellent on their own, in a charcuterie board, as an accompaniment to desserts or alongside after-dinner drinks.
Barbecued Pecans
Ingredients
- 2 tbsp chili powder
- 2 tbsp Chipotle chili powder
- 2 tbsp Spanish paprika
- 1 tbsp ground coriander
- 1 tbsp garlic powder
- 1 tbsp sea salt
- 2 tbsp ground cumin
- 1 tbsp cayenne pepper
- 1 tbsp crushed red pepper flakes
- 1 tbsp black pepper
- 1 tbsp dried leaf oregano or oregano powder
- 4 cups pecans halves
- 2 tbsp unsalted butter, melted
- ¼ cup Worcestershire sauce
- 2 tbsp ketchup (like, Heinz)
- 5 hearty dashes Tabasco sauce
- 1/8 tsp liquid smoke (like, Stubb's)
- 1/8 tbsp Ancho chili power
- 1/8 tbsp sea salt
- butter flavored non-stick cooking spray (like, Pam)
- 4-5 tbsp Southwest Seasoning
Instructions
- Make the seasoning mix by combining all ingredients with a wire whisk in a medium mixing bowl. Set aside.
- Pre-heat the oven to 400°F.
- Put the melted butter in a mixing bowl with the Worcestershire sauce, ketchup, Tabasco sauce, liquid smoke, Ancho chili powder and salt. Mix well.
- You need a 15” x 10” x 2” Pyrex glass baking dish. Metal will not work as well. Pre-heat the baking dish for ten minutes in the oven.
- Fold the pecan halves into the sauce mixture and stir well to coat.
- Remove the pre-heated baking dish from the oven and spray with butter flavored non-stick cooking spray. Fold the pecans into the baking dish, making sure all pecan halves are in a single layer.
- Toast the pecans for 10 minutes on the middle rack. Remove from the oven and flip the pecans over with a spatula. Return to the oven and toast for another 10 minutes.
- Remove from the oven and immediately turn out the pecans onto paper towels.
- Sprinkle with additional sea salt and liberal amount of the seasoning mix. It is important to do this while the pecans are hot and fresh from the oven. Allow them to cool at least one hour before putting into a container. Store pecans an airtight container away from sunlight.
Notes
- You may need to adjust the final cooking time of the pecans after you turn them depending on the characteristics of your oven, but watch them carefully. When they are fully roasted, they can start to burn pretty quickly. You want to roast the pecans right up to that point, but not beyond.
- The recipe for the Southwest Seasoning will make about twice as much as you need for the pecans, and it can be stored in an airtight container in your pantry.
- You can save yourself some time by purchasing Emeril's Southwest Seasoning, which is sold in 3.15 ounce shakers (a little over 6 tablespoons). This was his published recipe.
Candied Pecans
Ingredients
- 4 cups shelled pecan halves (8-oz pkg)
- 1 stick unsalted butter
- 1/4 tsp fine sea salt
- 1/2 cup brown sugar
- 1/4 cup heavy whipping cream
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the pecans and toss to coat.
- Add the brown sugar and whipping cream.
- Stir constantly until the pecans darken slightly and begin to caramelize, about 5-7 minutes. Be careful not to burn the pecans or the sugar mixture. Lower the heat if necessary. The pecans will become less moist and stickier over time.
- When done, turn the pan contents out onto enough wax paper for the pecans to be spread out into a single layer, and allow to cool for an hour.
- Put in an air tight container and leave un-refrigerated for storage. If additional sugar or other spices are desired, sprinkle on the pecans as soon as they come out of the oven before they cool and harden.
Notes
- Put in an air tight container and leave un-refrigerated for storage.
- As a variation, you can sprinkle with granulated sugar or powdered cinnamon, but do so as soon as the pecans come out of the oven while still hot.
